Cheesecake

By: The Instant Pot College Cookbook by Julee Morrison

Cheesecake
cuisine icon Cuisine
Modern
cuisine icon Course
Dessert
cuisine icon Difficulty
Easy
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
8 servings, all-purpose flour, brown sugar, contributed, cook 35 min, cream cheese, crushed graham crackers, dessert, easy, fine sea salt, granulated sugar, large eggs, modern, nonstick cooking spray, prep 10 min, pressure cook, sour cream, The Instant Pot College Cookbook by Julee Morrison, unsalted butter, vanilla extract

prep icon Prep Time
10 min
cook icon Cook Time
35 min

serving icon Servings
8 servings
Ingredients
  • Nonstick cooking spray
  • 1 1/4 cups crushed graham crackers
  • unsalted butter
  • 2 tbsp granulated sugar
  • 16 oz cream cheese
  • 1/2 cup brown sugar
  • 1/4 cup sour cream
  • 1 tbsp all-purpose flour
  • 1/2 tsp fine sea salt
  • 2 tsp vanilla extract
  • 2 large eggs
Instructions
  • Grease a 7-inch spring-form pan with nonstick cooking spray. I recommend placing a piece of parchment paper on the bottom and greasing this as well.
  • In a large mixing bowl, combine the graham cracker crumbs, butter, and granulated sugar and mix until moist. Pour the mixture into the prepared pan and press firmly to the bottom and up the sides about 2 inches.
  • In another large mixing bowl, use an electric mixer to beat the cream cheese and brown sugar until creamy. Add the sour cream and mix, scraping the sides of the bowl. Add the flour, salt, and vanilla and stir to combine. Add the eggs, one at a time, and stir just until incorporated; do not overbeat. Pour the mixture into the prepared crust. Cover the pan with a paper towel and then aluminum foil.
  • Pour 1 cup of water into the inner cooking pot and place a trivet in the bottom. Using a sling, lower the pan onto the trivet. Lock the lid into place and turn the valve to “sealing.” Select Manual or Pressure Cook and adjust the pressure to High. Set the time for 35 minutes. When cooking ends, let the pressure release naturally for 20 minutes, then turn the valve to “venting” to quick release the remaining pressure.
  • Unlock and remove the lid. Using the sling, lift the pan out of the pot. Allow the cheesecake to cool on a cooling rack to room temperature and then refrigerated, still covered with foil, for at least 4 hours before serving.
Notes
  • Variation tips:
    Make mason jar cheesecakes
    using six mason jars instead of a spring-form pan and omitting the crust. Add 1/2 cup batter to each jar and cover with foil. Arrange three jars on the trivet in the pot and stack the remaining three jars on top of them. Lock the lid into place, turn the valve to “sealing,” select Manual or Pressure Cook, and adjust the pressure to High. Set the time for 8 minutes. When cooking ends, let the pressure release naturally for 15 minutes, then turn the valve to “venting” to quick release the remaining pressure. Let the jars cool on a rack and then refrigerate for at least 2 hours.
  • Make chocolate cheesecake by substituting chocolate wafer cookie crumbs for the graham cracker crumbs and adding 8 ounces melted chocolate chips to the batter. After the cheesecake has chilled, heat one (16-ounce) tub of chocolate frosting in the microwave for 5 seconds. Stir and pour over the top of the cheesecake.
  • Make salted caramel cheesecake by substituting crushed butter crackers for the graham cracker crumbs. Add 1 tablespoon caramel syrup to the batter, and top with dulce de leche and coarse sea salt.
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